| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cuba, Update, Archived |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
c |
Half-and-half or light cream |
| 4 |
lg |
Eggs, lightly beaten |
| 2 |
lg |
Egg yolks |
| 1/2 |
c |
Tightly packed finely chopped shredded sweetened coconut |
| 1/2 |
ts |
Vanilla extract |
|
|
Fresh berries for garnish |
| 1 |
|
Preheat the oven to 350 degrees. In a small, heavy saucepan over |
INSTRUCTIONS
medium heat, cook 1/2 cup of the sugar, stirring constantly after it starts
to bubble, until it caramelizes, 6 to 8 minutes. Divide the syrup among 8
custard cups, or pour into a 2-quart ovenproof mold, and swirl to coat the
bottom. Set aside. 2. In a medium-size, heavy saucepan over medium heat,
heat the half-and-half and sugar almost to scalding, and set aside. 3. In a
large bowl, whisk the eggs and yolks together until blended. Gradually add
the cooled half-and-half, coconut, and vanilla, and mix well. 4. Pour the
mixture into the prepared custard cups or mold, place in a large pan, and
fill the outer pan with lukewarm water two thirds the height of the cups or
mold. Bake 1 hour for a large mold and slightly less for custard cups, or
until a cake tester inserted in the flan comes out clean. Remove from the
water bath, allow to cool to room temperature, cover, and refrigerate. 5.
To unmold, run a knife along the inner edge of the mold or cups and invert
the custard onto a plate. Spoon the caramel over the top and garnish with
fresh berries. Makes 8 servings Variation: Combine 1 pint of berries with
sugar to taste, puree in a food processor fitted with a steel blade or
blender, and spoon around the flan. FLAN DE COCO Coconut Flan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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